Mexican Chocolate Muffins

Food.com

35 mins (prep 15, cooking 20)

14 ingredients

12 servings

Very good. These have a rich, brownie cuplike-like taste & texture and a very good flavor. Most of the lentils disappeared into the batter, creating a very moist cupcake/muffin and they looked very nice when dusted with the powdered sugar - although I could easily see these iced with a chocolate frosting. I used dried lentils, following the instructions in step 1 and found that while my lentils were tender after the 20 minutes, they needed far longer time to get soft enough to mash. Next time, I would cook them longer still and puree them in a blender before adding to the muffins.